Ingredients
- BEEF TATAKI-
- 500g Beef fillet, whole, not sliced
- 1 Tbls soy sauce
- 3 Tbls neutral oil
- 1 Tbls sugar
- 1 Tbls water
- 1/4 tsp bi-carb soda
- GIM-BUGAK-
- 2 Sheets nori
- 2 Large square sheets of rice paper
- Salt
- Sesame seeds (optional)
- 1 1/2 Cups neutral oil for frying
- MAYAK AVOCADO-
- 2 Firm but ripe avocados
- 1 Clove garlic, crushed
- 1 Red Thai chilli, minced
- 1 Green onion, white part only, minced
- 1 Tbls soy sauce
- 1 Tbls lemon juice
- 1 Tbls honey
- Pinch of black pepper
- SSAMJANG SAUCE-
- 1 Tbls gochujang paste
- 1 Tbls doenjang paste
- 1/2 Tbls honey
- 1/2 Tbls sesame oil
- PONZU MAYONNAISE-
- 1 Tbls ponzu sauce
- 3 Tbls mayonnaise
- 1/2 Clove garlic, crushed
- TO SERVE-
- Shaved carrot ribbons
- Shaved cucumber ribbons
- Rocket leaves
- Scallions, green part, thinly sliced
- Fried garlic chips
Method
- GIM-BUGAK -
- Turn your oven on to the very lowest possible setting.
- Place the nori sheets rough side up onto a clean counter or board, sprinkle a little salt and some sesame seeds on them (if using).
- Place about 2 inches of water into a large shallow container. Submerge one of the rice paper sheets into the water and hold there for 10-15 seconds. Shake off the excess water and place the rice paper sheet over the top of the nori sheet. Gently smooth the rice paper sheet so that it adheres to the nori. Place the sheet onto a cooling rack nori side down. Repeat with the other rice paper and nori sheet.
- Place the sheets into the oven for 10 minutes, or until completely dry. Using a pair of scissors once dry, trim the excess rice paper from the edges and cut the sheets into halves.
- Heat the neutral oil in a wok or deep pan to medium high heat. (You can test if the oil is ready by sticking the end of a wooden skewer or chopstick into it, if it bubbles up then the oil is hot enough). Using a large egg flip, slide one of the nori pieces into the oil holding it down with the egg flip to stop it from curling up. Once the edges start to turn golden remove the sheet from the oil and place on a plate lined with paper towel. Repeat with the other 3 nori sheets.
- BEEF TATAKI-
- Whilst the nori sheets are drying, mix together your soy, oil, sugar, water and bi-carb soda until well combined. Place your beef fillet into a container and pour over the marinade making sure the beef is completely coated. Cover and set aside for 15 minutes while you prepare the sauces.
- Heat a wok or pan to high heat, sear all sides of the beef fillet until browned all over. We want the outside charred but the inside raw. Place the fillet on a plate or board and cover loosely with foil. Allow to rest for 10 minutes before thinly slicing.
- PONZU MAYONNAISE-
- Whisk together the ponzu sauce, mayonnaise and crushed garlic and set aside.
- SSAMJANG SAUCE-
- Mix together the gochujang, doenjang, honey and sesame oil until well combined, set aside.
- MAYAK AVOCADOS-
- Mix together the garlic, chilli, scallion, lemon juice, soy sauce, honey and black pepper.
- Heat your broiler (oven grill), to medium high heat.
- Slice the avocados in halves and remove the seeds. Slice each half into 4 wedges leaving the skin on. Place the wedges onto a lined baking tray and brush the marinade over each wedge. Place the wedges under the broiler for about a minute, remove and brush with the marinade again. Continue to brush with the marinade every minute until the wedges have a nice charring to the tops. Remove from the broiler, brush one more time with the marinade and set aside to cool slightly.
- TO SERVE-
- Place a nori/rice sheet, nori side up, onto a plate. Place 4 Pieces of avocado (skin removed) and 1/4 of the beef slices onto the nori sheet. Place a few carrot and cucumber ribbons in between the meat slices and avocado wedges and add some rocket leaves.
- Drizzle over the ponzu mayonnaise and ssamjang sauce and garnish with scallions and fried garlic chips. Repeat with the other 3 nori sheets.
- NOTES-
- The gim-bugak make delicious lunchbox snacks too.
Product used in recipe
- OBENTO - OBENTO SAUCE - PONZU SAUCE
